Tangy Veggie Besan Chilla Wrap Recipe

About this recipe

Tangy Veggie Besan Chilla Wrap is a light yet satisfying breakfast dish featuring spiced gram flour pancakes filled with a tangy vegetable stuffing, seasoned to perfection with aromatic Indian spices. Balanced in flavor and texture, this dish is ideal for those seeking a nutritious, fiber-rich start to the day, tailored for an active lifestyle and weight-loss goals. The wraps are soft yet crisp, with a zesty vegetable filling of cabbage, bell peppers, and tomatoes, complemented by a refreshing mint-coriander chutney. Perfect for a united family breakfast, it is moderately spiced to suit all palates and pairs beautifully with a hot cup of chai or coffee.

Ingredients

• 200 g Dahi
• 500 g Tomato - Hybrid
• 500 g Onion
• 1 kg Bell Peppers
• - Besan
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1Bunch Pudina
• 200 ml Mustard Oil
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a mixing bowl, combine gram flour, yogurt, turmeric powder, red chili powder, and salt. Add enough water to form a smooth, pourable batter and let it rest for 10 minutes.
2. 2. Prepare the filling by mixing chopped tomato, onion, cabbage, bell peppers, green chili, coriander leaves, mint leaves, lemon juice, and cumin seeds in a separate bowl. Adjust salt and spices as needed.
3. 3. Heat a non-stick pan and lightly grease it with oil. Pour a ladle of the batter onto the pan and spread it into a thin, round pancake. Cook on medium heat for 2-3 minutes per side until golden brown and crispy.
4. 4. Place a portion of the prepared vegetable filling in the center of the cooked chilla and roll it tightly to form a wrap.
5. 5. Repeat the process for the remaining batter and filling. Serve the wraps warm with mint-coriander chutney or a side of yogurt.